Slow cooker stuffed marrow
The stuffing is made with sausagemeat but you could easily use beef mince. Finally...a recipe for anyone who doesn't want to use their oven during those (rare) warm summer evenings!
Ingredients
Serves: 4
- 2 marrows or large courgettes, trimmed and halved lengthways
- 4 ripe tomatoes, cored
- 4 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon crushed garlic
- 4 fresh basil leaves
- 1 teaspoon dried mixed herbs
- 1 teaspoon sugar
- 3 tablespoons olive oil
- 1 onion, diced
- 450g sausagemeat
- 20g grated Parmesan cheese
- 20g grated mozzarella cheese
Method
Prep:30min ›
Cook:6hr ›
Ready in:6hr30min
- Scoop out flesh from the marrow or courgette halves, leaving shells about 1cm thick. (Use the flesh for soup).
- Place tomatoes, olive oil, salt, black pepper, garlic, basil leaves, dried herbs and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.
- Heat 3 tablespoons olive oil in a large frying pan over medium heat; cook and stir onion until soft, about 5 minutes. Add sausagemeat and cook, stirring often, until browned, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.
- Place hollowed-out marrow or courgette shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over the top. Cover and cook on High until cheese has melted, about 10 more minutes.
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Reviews & ratings
Average global rating:
(9)
Reviews in English (6)
Slow Cooker Stuffed Zucchini Haiku: "The timing's way off! Would've been a 5-star meal, but most of it charred." So I followed this recipe exactly, but was skittish of 6 hrs. on high, so I went w/ the low setting - it smelled amazing most of the day and at around the 5 hr. mark, took on a burning-pizza-aroma. Ugh! The zucchini was burnt in most places to the bottom of the crockpot, and spots of the sausage on top were crunchified. Funny thing is though, it tasted really awesome, but just shouldn't have been in nearly that long. My husband said the picture that I took of it looked like doodie, but I had to post it anyway (the 1 of the 4 zucchini boats that I was able to yank out w/o losing burny bits at the bottom.) I'll gladly make it again, but probably opt to stick it in the oven instead. - 25 Sep 2012 (Review from Allrecipes US | Canada)
Cooked on high for4 hours, then low for another 2. This was an amazing dish and a great way to use big fat zuchini. - 13 Jul 2015 (Review from Allrecipes US | Canada)
I was looking for this recipe for a hot day and some farmers market zucchini- lucky me to find this! I hollowed the zucchini and stuffed it with cooked hot turkey italian sausage and pizza sauce. I layered them in the slow cooker, added a little water, cooked for two hours on low, then was able to place them side by side in the cooker for another two hours. I switched to high and added grated mozzarella for a hour. To serve, added sliced ripe olives and chopped green onions. Delish and so simple. Having the rest tonight... Thanks for the recipe! - 16 Jul 2017 (Review from Allrecipes US | Canada)